Students^ Understanding of Heat Concept of The Making Putu Bambu Abubakar, Ridwan Abdullah Sani, Yul Ifda Tanjung*, Sabani, Budiman Nasution
Physics Department, Faculty of Mathematics and Natural Science, Universitas Negeri Medan, Medan, Indonesia
*yuly[at]unimed.ac.id
Abstract
This study aims to analyze students^ concept understanding on the topic of Heat Concept from the process of making traditional food Putu Bambu. The research used descriptive method with quantitative approach. The research subjects were sixty-five grade XI students from one of the senior high schools in North Sumatera who were randomly selected. Data were collected in the form of essay test instruments based on putu bambu cooking problems and interview instruments that explore students^ opinions related to learning. The results showed that 35% of students could correctly describe the concept of heat in all processes of making putu bambu, while 65% of students still incorrectly described the concept of heat in some parts of the making putu bambu, for example in the process of boiling water which is actually a convection heat transfer process. Interview results showed that 75% of students were not accustomed to linking science concepts with real-world contexts such as Putu Bambu. Further research is expected to develop a lesson that can link science with real-world problems so that students can learn about life.
Keywords: Students^ Understanding- Heat Concept- Putu Bambu
